Cabbage for Garnish A (Braised Cabbage Balls)

Ingredients

• cabbage
• salt
• pepper
• butter
• Chou braisé cooking preparation (see Braised Cabbage)

Instructions

1. Blanch, refresh and drain the cabbage well.
2. Remove as many large leaves as balls are wanted, using two leaves per ball if they are too small.
3. Season the rest of the cabbage with salt and pepper and put a portion of it on each leaf.
4. Close each leaf into the form of a ball and arrange the balls as they are made in a buttered sauté pan.
5. Cook them as for Chou braisé.